Chocolate Tart with Almond Paste
Ingredients
- ½ cup unsalted butter, room temperature
- ⅜ cup sugar
- ¼ tsp salt
- 1¼ cup all-purpose flour
- 1 large egg yolk
- 1-7 oz box Odense Almond Paste
- 8 oz high quality semisweet chocolate, chopped
- 1¼ cup heavy cream
- 2 Tbsp sugar
- ¼ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp heavy cream
- 1 Tbsp light corn syrup
- 2 oz high quality semisweet chocolate, chopped
- 1 Tbsp hot water
A touch of almond paste enhances the buttery crust, and a rich ganache completes this classic, sophisticated dessert.
Time
3 hours
Yield
12 servings
Directions
- Cream ½ cup butter, ⅜ cup sugar, and ¼ tsp salt until light in color. Scrape the sides with a spatula and cream some more until uniform in color.
- Add the 1¼ cup flour and mix on low until incorporated. It will look dry and sandy.
- Add the egg yolk and mix on low until just incorporated. Knead the dough in the bowl with your hands until it becomes one ball.
- Press the dough ball into a ½ inch flat disc and wrap with plastic wrap. Refrigerate for a half hour.
- Grease a 9.5 inch tart pan with non-stick spray. Take the dough out of the refrigerator. Tear small pieces off and press dough into the sides of the pan no thicker than ¼ inch. After you make your way around the entire edge, press the rest of the dough into the bottom. If you don’t have enough dough, make sure it is not too thick in any area. Use a small knife to trim the top edge of the dough flat with the rim of the pan. Cover with plastic wrap and freeze for a half hour.
- Preheat the oven to 350°F with a rack in the middle.
- Bake the crust until just beginning to brown, about 20 minutes. Let the crust cool while you prepare the almond paste and ganache.
- Roll out the 7 oz almond paste into a 9 inch disc. Once the crust is cooled, place the almond paste in the bottom.
- In a small saucepan bring the 1¼ cup heavy cream to a boil. Place 8 oz chopped chocolate in a medium bowl and pour hot cream over the chocolate. Let sit for one minute then whisk until well combined. Add the 2 Tbsp sugar and ¼ tsp salt to the bowl and whisk until combined. Add the 2 eggs and 1 tsp vanilla, whisk until well incorporated.
- Pour the ganache into the crust. Bake at 350°F for 20-25 minutes until mostly set but a little wobbly. Let cool completely, about 1 hour.
- Put 2 oz chopped semi-sweet chocolate in a medium bowl.
- For the glaze, place 3 Tbsp heavy cream and 1 Tbsp light corn syrup in a small saucepan and bring to a boil while stirring constantly.
- Pour over the 2 oz chocolate and whisk until chocolate is melted and well incorporated.
- Whisk in 1 Tbsp hot water.
- Pour the glaze on the chocolate tart and tilt the pan until it reaches all the edges. Let the tart set at room temperature for 1 hour and enjoy!